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Writer's pictureAbby Brown

Chicken Chili - Allergy Free CookBook

Updated: Sep 19

Chicken chili is sometimes called white chili. There are many styles to fix, and sometimes this style contains little, or no, tomato juice. It commonly contains noodles, as well as chicken, to reinforce the lighter color choice. In some ways, lighter colored chili is more filling in smaller amounts and often has fewer spices. A good gentle chili for people with allergies and who have recently been ill. Sometimes, this style of chili is even served cold in the summer. An easily adjustable recipe, add or subtract ingredients as desired. Gluten free cornbread or crackers also add flavor and texture.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Cut meat to bite sized before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards

Contrasting colored wooden spoon


Potential Food Allergy or Intolerance:

Cheese (lactose)

Chicken

Chili Powder

Mushrooms

Noodles (gluten)

Onions

Pepper

Potatoes

Spices


Meatless Preparation Avoid:

Chicken

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon.

Pan: 8 quart pan with lid


Ingredients:


Meat:

2 pounds of diced chicken


Vegetables:

15 ounces of chili beans

2 (15 ounce) cans of dark red kidney beans

2 (15 ounce) cans of light red kidney beans

2 (15 ounce) cans of great northern beans

Optional:

46 ounces of tomato juice

15 ounces of tomato sauce

2 cups of diced onions

2 cups of shredded cheese

1 package of noodles (gluten free)

Up to 1/2 cup of chili powder


Other ingredients:

1 teaspoon of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:

1. Chop chicken into cubes and add to 8 quart pan with lid.

2. Add:

15 ounces of chili beans

30 ounces of dark red kidney beans

30 ounces of light red kidney beans

30 ounces of great northern beans

Optional:

46 ounces of tomato juice

15 ounces of tomato sauce

2 cups of diced onions

2 cups of shredded cheese

1 package of gluten free noodles

Up to 1/2 cup of chili powder

1 teaspoon of salt

3. Stir frequently until mixture comes to a boil.

4. Lower temperature 1/3.

5. Cover and continue to stir every 10 minutes.


Cook Temperature: Medium to low


Cook Time: 1 hour


Servings: 10+


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources








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